How do they do it?how do people make good and yumy ravioli?That is something i am dying to know, i mean look at a bowl of raviolis and tell me what you see and if you think you like em.Imean how do people make all that chees fit in a tiny ravioli, and not the ones that are chef boy ardee ok the home made ones.They get all that meat and chees in little raviolis.

• 1 Lb Fresh Pasta (See Below)
• 1 Butternut Squash
• 1 Large Pear, peeled, cored, and diced small
• 1/4 Teaspoon Chili Powder, preferably Ancho chili
• 1/4 Cup Dry Jack, Asiago, or Parmesan Cheese, grated
• 1/4 Cup Pecans, toasted and roughly chopped
• 4 Tablespoons Butter, unsalted
• 2 Teaspoons Fresh Rosemary, chopped fine
• Pinch Salt

or try this

1 cup roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts ; (1/2 lb in shell or 7 oz bottled whole)

2 oz sliced pancetta or bacon, finely chopped

7 tablespoons unsalted butter

1/4 cup finely chopped onion

1 large garlic clove, smashed

1/4 cup water

1 Granny Smith apple

2 tablespoons finely grated parmesan

1 tablespoon finely chopped fresh flat-leaf parsley

48 won ton wrappers (12-oz package)

1 tablespoon fresh lemon juice

1 tablespoon finely chopped fresh sage

Special equipment: a 2 3/4-inch round cookie cutter